Ingredients:

  • 2 cups Whole Milk
  • 1 cup Heavy Cream
  • 3/4 cup Granulated Sugar, divided
  • 1/4 cup Cornstarch
  • 1/4 teaspoon Salt
  • 6 Large Egg Yolks
  • 2 tablespoons Unsalted Butter, cold and cubed
  • 1 tablespoon Pure Vanilla Extract
  • 1 (11 oz) box Vanilla Wafers
  • 5-6 medium Ripe but Firm Bananas, sliced 1/4 inch thick
  • 1 1/2 cups Cold Heavy Cream (for topping)
  • 2 tablespoons Powdered Sugar (for topping)
  • 1/2 teaspoon Pure Vanilla Extract (for topping)

Instructions:

  1. Combine the dry ingredients: In a medium bowl, whisk together 1/4 cup of the sugar, the cornstarch, and the salt. Whisk in the 6 egg yolks until the mixture is pale yellow and smooth. Set aside.
  2. Heat the Dairy: In a heavy-bottomed saucepan, combine the whole milk, heavy cream, and the remaining 1/2 cup of sugar. Heat over medium heat, stirring occasionally, until the mixture is steaming and small bubbles form around the edge (do not boil).
  3. Temper the Yolks: Slowly ladle about 1 cup of the hot dairy mixture into the egg yolk slurry, whisking constantly and vigorously. Pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture.
  4. Thicken the Custard: Cook over medium-low heat, whisking constantly and scraping the bottom and sides, until the custard thickens significantly and coats the back of a spoon (approximately 3-5 minutes). It should register 180°F (82°C). Do not allow it to boil aggressively.
  5. Finish and Strain: Remove immediately from the heat. Whisk in the cold butter cubes and the vanilla extract until smooth. Pour the finished custard immediately through a fine-mesh sieve into a clean bowl to ensure a silken finish.
  6. Chill the Custard: Press a sheet of plastic wrap directly onto the surface of the warm custard to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely cool and thickened.
  7. Assemble Layer 1: Arrange a single, tightly packed layer of vanilla wafers on the bottom of a 9x13 inch serving dish. Place half of the sliced bananas over the wafer layer, followed by half of the chilled custard, gently spreading it to the edges.
  8. Assemble Layer 2: Add a second layer of vanilla wafers, followed by the remaining bananas, and top with the rest of the custard. Cover the dish lightly and refrigerate for a minimum of 4 hours (ideally 4-6 hours) to allow the wafers to soften.
  9. Prepare Topping: Just before serving, whip the topping. In a chilled bowl, beat the cold heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, beating until stiff peaks form.
  10. Serve: Spread or pipe the whipped cream over the chilled pudding. Garnish with a few extra wafers or banana slices, and serve cold.